Lunch

Charred Halloumi & Farro Salad with Blackened Beet & Pomegranate Molasses

Name: Charred Halloumi & Farro Salad with Blackened Beet & Pomegranate Molasses
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 8 oz halloumi cheese, cut into ¼-inch slabs; 1 cup cooked farro, warm; 2 medium beets, roasted, peeled & cubed; 2 cups wild arugula; 3 tbsp pomegranate molasses; 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 2 tbsp capers, patted dry; 2 tbsp olive oil for frying capers; 1 tsp Dijon mustard; salt & pepper to taste; 2 tbsp pomegranate seeds; 2 tbsp fresh mint leaves

Squeaky halloumi cheese charred until golden in a cast iron, served over a warm farro salad studded with roasted beets, wild arugula, and finished with a dark pomegranate molasses dressing and crispy fried capers. A Levantine grain bowl with substance and soul.

920calper serving 31gprotein 57gcarbs 64gfat 10min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this